Wednesday, December 24, 2008
Some lactic type ripening
Here are some recent batches of lactic type cheese ripening in a refrigerator. The refrigerator is thermostatically controlled with the temperature set at 5oF (10C) degrees and the humidity keeps around 90 %. The upper batch was made December 7, the lower left November 4 and the right November 19. All were inoculated with Penicillium candidum strain SAM3.